FS104 Food Processing and Unit Operations

Course Developed by: Gleyn E Bledsoe Engr, MBA, CPA, CFS, PhD

Instructor: Dr. Gleyn E Bledsoe, Email Address: Gleyn@wsu.edu or Gleyn@live.com

Phone Number: 206-612-6980
Co-Instructor: Dr Barbara Rasco, Email Address: Rasco@wsu.edu

This course introduces the various methods and technologies used in the processing and manufacturing
of the foods we commonly consume each day. The study and practice of the subject is conventionally
referred to as “Food Process Engineering and Technology” or simply “Food Engineering”. We will not
be going into the various modeling and mathematical formulae used by engineers in the designing and
controlling the various methods and technologies of food processing and manufacturing, but will leave
that mathematically based cerebral endeavor to a more intensive and advanced program of study.
Instead, this course will provide a simple introduction to the subject, describing the basic technologies
applied in producing many of the food products you are familiar with. You won’t have to be an
engineer or mathematical wizard to successfully complete the course or to achieve the course’s desired
learning outcomes.

Archaeologists have provided us with many examples, dating back at least 5000 years, of early food
processing practices that were used to improve the palatability or storability of foods. Most of these
included heating (thermal processing) or use of chemicals (salt) to preserve foods. There are even
examples of man taking advantage of naturally occurring very cold weather, ice, snow or even frozen
earth (particularly permafrost) to freeze or dry (freeze dry?) food for later consumption. Many of these
practices are still in use today, particularly in remote and undeveloped areas. We will discuss some of
these methods, but will emphasize those methods that are used in commercial food processing facilities
as well as to discuss some new technologies that may show promise. I think you will find this subject
interesting if not useful in your own life and occupation.

The processing of a particular food normally starts at the time and place where it is harvested. The
initial steps which may be in the field or at a central facility are normally referred to as post-harvest
practices and may entail several steps or procedures. Some foods, particularly fresh fruits and vegetables
as well as a number of seafood products, may go thru just a few steps that might include, cleaning,
cooling, and packing/packaging before it reaches the market and consumer while other foods, such as
many soy products, will be subjected to multiple steps or processes before it is ready for consumption.
In food processing, a single such step or event is referred to as a “unit operation” while a system that
uses multiple steps is referred to as a “process”.

We will start this course by first discussing the physical properties of food, a bit about fluid flow,
followed by looking at the principles of heat transfer. This will be followed by becoming acquainted
with the basic elements of process control, size reduction and mixing of ingredients. This will give us a
foundation from which we can then become introduced to the basic unit operations in weeks 3 through
8. We will cap off our studies with a discussion regarding the all-important subject of maintaining a
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processing facility that is clean and suitably safe for the production of the food products we eat. We will
also address some very relevant financial factors related to food processing including the impact of
acquiring and employing equipment in commercial operations as well as an introduction into
determining the cost of products produced.

The course is not graded, but is simply offered on a “pass or fail” basis. All materials will be posted to a
Blackboard site specifically set up for this course. You will have access to the site and instruction on
how to access this site will be provided through Global Campus. If you have issues with the site, please
let one of us know. There are two open book exams and a class project. The project will entail you
choosing a particular product (one that has multiple steps and/or ingredients), identifying the unit
operations used in its manufacture, producing a simple flow chart of the product and then identifying
equipment or technology that you would employ to profitably produce a marketable product. Don’t be
concerned about this as we will discuss each step and I will be more than pleased to assist you in
successfully completing the project and the course.

After completing this program, you should be able to:

 recognize and identify basic characteristics of the physical properties of food and the principles
of fluid flow and heat transfer.

 identify the elements of process control, size reduction and mixing.

 recognize and identify the common “unit operations” and how these may be sequenced to form a
“process” to manufacture food products.

 Become acquainted with the cleaning, disinfection and sanitation requirements for the production
of food safe for human consumption.

The course is divided into 9 weekly online units which students complete in an independent fashion.
Individuals are issued WSU credentials so that they can access the online course materials. Those
successfully passing the course will be provided a certificate in recognition of the achievement and for
Continuing Education Credits (CEUs) for those needing such.

As a group, we have weekly live chat sessions which last for 1-2 hours and are hosted by Dr Bledsoe.
Email is the preferred form of communication and students are encouraged to contact Dr Bledsoe at any
time. We will usually host these chats on Tuesday afternoons at 4 p.m. Pacific (7 p.m. Eastern) Zoom
Access Number: 876-809-9309. We will send out a notice in advance if we have to change time
through the Blackboard site. Additional chats can be scheduled if needed or one-on-one meetings via
Skype or zoom may also be arranged to address individual problems or questions and we are available
via email. We will also do our best to record all sessions in case you are not able to attend the live
session.

Text and References: There is no text book required for this course but the following are
recommended for your library and support the study of this subject:
1. Food Process Engineering and Technology, Second Ed (International Food Science &
Technology Series) 2nd Ed. by Zeki Berk, 2013 Elsevier, London ISBN-10: 0124159230
$132.18-$109.75 on Amazon

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 2. Food Processing Technology Principles and Practice, 3rd Ed. P. J. Fellows, 2009 CRC Press;
Woodhead Publishing Ltd, Cambridge UK ISBN 978-1-84569-216-2
$68.25 Prime on Amazon
3. Basic Machines and How They Work 1994 ISDN 978-0-48621709-3 $9.95 or $9.88 Prime on
Amazon (two different printings) Note: Nice to have (and it’s cheap – and a lot of fun!)

The course will track the chapters of Food Process Engineering and Technology, Second Ed but will not
go into the many formulae and more technical aspects of that text.

Zoom Access Number: 876-809-930